Make Every Sunday Special

“The Okura Prestige Bangkok’s Up & Above Restaurant brings back the Champagne Sunday Brunch”

Sunday is a day set apart for many people in Bangkok—parents take their children out, workers finally get to roam the malls, and families gather together for warm-hearted meals. In recognizing the sacredness of a Sunday, The Okura Prestige Bangkok Hotel is back with its Champagne Sunday Brunch at its Up & Above Restaurant to enrich such special gatherings between families and friends.

To counter the quotidian drudge of weekdays, the Champagne Sunday Brunch is filled with a plethora of gastronomic delights that is sure to please even the pickiest of eaters. For seafood lovers, head over to the ice counter to try out French, Australian, and American oysters, Maine lobsters, Alaskan king crabs, mud crabs, prawns, and Manila clams. Those with carbohydrate cravings can indulge themselves at the pasta station, where there are homemade vermicelli and ravioli with a choice of pesto, carbonara, and Bolognese and mussel sauces. Carnivore inclinations can be placated at the carvery, serving up roasted meats and Beef Wellington with a side of Yorkshire puddings, a red wine sauce, and a selection of twelve distinct mustards. Complement any of these dishes with fresh salads, fruits, and desserts including chocolate lava cake, crepe suzette, ice cream, and waffles to truly appreciate the individual blessings that comes with a Sunday.

Especially notable main courses include the Grilled Maine Lobster served with Yuzu Beurre Blanc and Asparagus, Foie Gras Carrot Puree with Lotus Root and Ginger, Dutch Veal Loin with Potato Mousseline, Ratatouille, and Black Olives, and Poached Egg Sauteed Mushroom and Truffle Oil on Brioche.

 

Experience Sunday in its fullness from 12 noon to 3 P.M. at 3,900++ THB per person for the full Champagne Sunday Brunch, 3,300++ THB for the Prosecco Sunday Brunch, and 2,600++ THB for the Classic Sunday Brunch. For more information, please contact 02-687-9000 or upandabove@okurabangkok.com.

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Published 2nd November 2017
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